Introducing the Crispy Phyllo Pastry with Custard Filling, a unique twist on traditional Ramadan sweets. This dessert combines the light, flaky layers of phyllo pastry with a rich and creamy custard, creating a delightful contrast that is sure to captivate your taste buds. Whether you’re hosting a gathering or just looking to add something special to your Ramadan feast, this dessert is an excellent choice that promises to impress.
Why You’ll Love This: This dessert is perfect for those who appreciate the delicate crispness of phyllo combined with the smooth, comforting texture of custard. The simplicity of the ingredients allows the flavors to shine, making each bite a perfect blend of texture and taste. It’s not overly sweet, which makes it a versatile addition to any meal, and the additional toppings add a wonderful final touch that elevates the overall experience.
Perfect Occasion: This Crispy Phyllo Pastry with Custard Filling is ideal for breaking your fast during Ramadan, serving as an excellent dessert option for Iftar gatherings. It’s also suitable for special occasions and family dinners, providing a sophisticated dessert option that is both enjoyable and easy to prepare.
Decoration Tips: Garnish the top of the pastry with ground pistachios for a touch of color and a slight nutty flavor. Fresh blueberries add a burst of freshness and a vibrant contrast, while a drizzle of sweetened condensed milk or light dessert syrup provides the perfect finish, enhancing the flavors without overpowering them.
Ingredients:
- Pastry:
- 1 package of phyllo dough
- 1 cup melted butter or ghee
- Custard:
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup milk (option to mix with cream or use milk alone)
- 1 tablespoon custard powder or cornstarch
- Decoration:
- Ground pistachios
- Blueberries
- Sweetened condensed milk or light dessert syrup
- Syrup:
- 1 cup sugar
- 1/2 cup water
- A squeeze of lemon juice
- Vanilla extract
- Prepare the Phyllo:
- Preheat the oven to 355°F (180°C). Brush a layer of phyllo dough with melted butter, and repeat layering until you’ve used half the package. Bake for 15 minutes or until lightly golden.
- Make the Custard:
- Whisk together eggs, sugar, vanilla, milk (and cream if using), and custard powder in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Set aside to cool slightly.
- Assemble and Bake:
- Pour the custard over the pre-baked phyllo base. Cover with more layers of buttered phyllo dough. Return to the oven and bake for an additional 20 minutes until the top is golden and the custard is set.
- Prepare the Syrup:
- Combine sugar, water, lemon juice, and vanilla in a saucepan. Bring to a boil, then reduce to a simmer and cook until the syrup slightly thickens. Allow to cool.
- Serve:
- Drizzle the pastry with the cooled syrup, sprinkle with ground pistachios, and scatter fresh blueberries. For a sweeter finish, drizzle with sweetened condensed milk or additional syrup.
Enjoy this exquisite phyllo pastry dessert, a delightful addition to your festive table that combines traditional textures with modern flavors!
